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Pease Pudding is comfort in a bowl for the North East of England. Yellow split peas are simmered until they surrender, then beaten into a smooth mash that settles beautifully beside ham, gammon, or a thick slice of stottie bread. It is thrifty cookery with real heart, quietly nourishing and deeply local.
It offers a gentle way to eat pulses, pleasing for vegans when made with vegetable stock and equally welcome beside a salted joint for meat eaters. The texture is soft yet structured, perfect for spreading on bread or spooning into a bowl with pickles on the side.
Beyond the table it carries a sense of place. Mention pease pudding and people think of Tyneside chip shops, football days, and family kitchens humming with steam. It is humble, yes, yet it creates a feeling of care that lingers long after the plates are cleared.
What Is Pease Pudding?
Pease Pudding is a thick puree of soaked yellow split peas simmered in stock with an onion and a few bay leaves. Once tender, the peas are drained, mashed, and seasoned. Some cooks blend it smoother, others keep a little bite for texture.
You can cook it in a pot on the hob or nestle the peas in a muslin bag beside a simmering ham hock. That classic method yields a savoury broth that soaks into the peas. Stir in a knob of butter or a splash of vinegar to finish, then let it cool to a scoopable consistency.
Served warm it feels like a stew companion, sitting kindly with roast pork, gammon, or sausages. Cold from the fridge it spreads like a rustic pate and teams well with beetroot, English mustard, and thick slices of stottie. Both ways celebrate its gentle, pea forward flavour.
Ingredients and Taste
Core ingredients are yellow split peas, an onion, bay leaf, and stock. Water works, though a savoury stock brings welcome depth. Season with salt, white pepper, and a little mustard powder. Many stir in butter for gloss, while plant-based versions rely on olive oil for richness.
The flavour is earthy and lightly nutty, with a soft sweetness from the peas. If cooked with ham bones it takes on a gentle smokiness, the kind that loves pickles and sharp chutney. A squeeze of lemon brightens the bowl, and a spoon of malt vinegar adds a pleasing edge.
Texture matters. Good pease pudding holds a spoon yet relaxes on the plate. It should be smooth without turning gluey. If too thick, loosen with hot stock. If too thin, simmer a little longer while stirring. Patience brings a creamy finish and a clean, savoury aftertaste.
A Taste of History
Pease dishes go back centuries in Britain. In medieval kitchens, pottage made from peas and grains fed households through winter. Over time, the North East shaped its own style, favouring a thick pea mash that stood up well to cured meats and travel, perfect for pitmen and market folk.
The nursery rhyme about pease porridge hot pease porridge cold hints at a life lived beside the hearth, where a pot stayed on the go and people ate when ready. That habit suits this dish, which reheats kindly and tastes as good on day two as it did straight from the pan.
By the nineteenth century, printed recipes mention pease pudding alongside ham for fairs and public dinners. In Tyneside today it fills the saveloy dip, with meat, stuffing, and gravy tucked into a soft stottie. The recipe keeps evolving, yet the spirit remains reassuringly familiar.
How to Make Pease Pudding (Split Pea Mash)
Pease Pudding is a classic dish from the North East of England, known for its creamy, earthy flavour and comforting texture. Made from yellow split peas slowly simmered until soft, it pairs beautifully with ham, bacon, or crusty bread. Expect a simple yet satisfying preparation that rewards patience with hearty, wholesome results. See the recipe card at the bottom for printable directions
Ingredients
- 300 g dried yellow split peas (soaked overnight)
- 1 medium onion, peeled and left whole
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 25 g butter (optional, for richness)
- Water to cover peas (about 1.2 litres)
Cooking Instructions
Step 1: Prepare the Split Peas
Drain the soaked split peas and rinse under cold water. This helps remove excess starch and ensures a cleaner flavour. Transfer them into a large saucepan.
Step 2: Add Aromatics
Place the peeled whole onion and bay leaf into the pan with the peas. Pour in enough fresh water to cover by at least 2 cm.
Step 3: Begin Simmering
Bring the pot to the boil over medium heat. Skim off any foam that rises to the surface to keep the pudding smooth. Lower the heat and let it simmer gently.
Step 4: Slow Cook Until Tender
Cook for 1 to 1½ hours, stirring occasionally, until the peas have completely softened and begun to break down. Add more hot water if the mixture becomes too dry.
Step 5: Remove Aromatics
Once the peas are tender, discard the onion and bay leaf. They will have imparted flavour but are not needed in the final mash.
Step 6: Mash the Peas
Using a wooden spoon or potato masher, crush the peas into a thick, smooth paste. For a creamier pudding, you may also press through a sieve.
Step 7: Season the Mash
Stir in salt, pepper, and butter if using. Taste and adjust seasoning as needed. The butter adds depth, but traditional versions are often kept plain.
Step 8: Cook Gently Again
Return the pan to a low heat and stir for 5 to 10 minutes. This step dries the pudding slightly and improves its texture for spreading.
Step 9: Rest Before Serving
Allow the pudding to cool slightly. It will thicken as it rests, making it easier to slice or spread.
Step 10: Serve the Dish
Spoon into a serving bowl or press into a dish to slice when firm. Serve warm or cold alongside boiled ham, bacon, or fresh bread. A dab of English mustard on the side makes a fine addition.
Variations and Substitutions
- Yellow Split Peas: If unavailable, green split peas can be used, though the flavour will be slightly earthier.
- Butter: Replace with a drizzle of olive oil for a dairy-free option.
- Bay Leaf: Dried thyme or a sprig of parsley may be used for an alternative herbal note.
- Texture: For a very smooth pudding, blend with a hand mixer instead of mashing.
Cooking Tips for Perfect Pease Pudding
- Always soak split peas overnight to reduce cooking time and aid digestion.
- Keep the simmer gentle to prevent the peas from sticking or burning at the base.
- Season only after the peas are soft, as salt can toughen legumes if added too early.
- If making ahead, store in the fridge and slice once chilled. Reheat gently with a splash of water to loosen.
Pease Pudding (Split Pea Mash)
Ingredients
- 300 g dried yellow split peas soaked overnight
- 1 medium onion peeled and left whole
- 1 bay leaf
- 1 tsp salt adjust to taste
- ½ tsp freshly ground black pepper
- 25 g butter optional, for richness
- Water to cover peas about 1.2 litres
Instructions
- Drain the soaked split peas and rinse under cold water. This helps remove excess starch and ensures a cleaner flavour. Transfer them into a large saucepan.
- Place the peeled whole onion and bay leaf into the pan with the peas. Pour in enough fresh water to cover by at least 2 cm.
- Bring the pot to the boil over medium heat. Skim off any foam that rises to the surface to keep the pudding smooth. Lower the heat and let it simmer gently.
- Cook for 1 to 1½ hours, stirring occasionally, until the peas have completely softened and begun to break down. Add more hot water if the mixture becomes too dry.
- Once the peas are tender, discard the onion and bay leaf. They will have imparted flavour but are not needed in the final mash.
- Using a wooden spoon or potato masher, crush the peas into a thick, smooth paste. For a creamier pudding, you may also press through a sieve.
- Stir in salt, pepper, and butter if using. Taste and adjust seasoning as needed. The butter adds depth, but traditional versions are often kept plain.
- Return the pan to a low heat and stir for 5 to 10 minutes. This step dries the pudding slightly and improves its texture for spreading.
- Allow the pudding to cool slightly. It will thicken as it rests, making it easier to slice or spread.
- Spoon into a serving bowl or press into a dish to slice when firm. Serve warm or cold alongside boiled ham, bacon, or fresh bread. A dab of English mustard on the side makes a fine addition.
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